Healthy plate: A fancy holiday meal that requires no fancy skills
By SARA MOULTON
The Associated PressFirst published Dec 18 2013 01:01AM
Looking to dazzle your guests during the holidays? I’ve got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
I’ve adapted this from a recipe that first appeared in Gourmet magazine. It boasts a secret ingredient, what the French call a "farce," but we call it forcemeat. It’s what makes this chicken ridiculously moist and flavorful.
For my forcemeat, I’ve used a mixture of chicken, spinach, low-fat sour cream (in place of the original recipe’s heavy cream), and Mediterranean flavorings, including lemon zest, nutmeg (often paired with spinach) and fennel seed. I’d advise those of you who think you hate fennel (which tastes vaguely of licorice) to give this combo a chance. It’s a delicious blend of flavors and you won’t even notice the fennel.
But before you get going, a few kitchen notes.
We’ll start with the tools. Your best bet for grinding the fennel seeds is a spice or coffee grinder, but you also can crush them with the bottom of a heavy saucepan. As for grating the lemon zest and nutmeg, get yourself a wand-style grater, which makes quick work of both.
If you’re using dry pre-washed spinach, throw a little water into the skillet with it to help it wilt, then stir it often. Don’t be surprised when it cooks down to almost nothing. You’ll notice then that the spinach has generated water of its own in excess. The best way to lose the water is to wrap batches of the spinach in a dish towel and squeeze hard.
You may wonder whether all the stuffing will fit under the chicken’s skin, or whether the excess will ooze out when you saute the meat. Don’t worry. Chicken skin is remarkably elastic. And the forcemeat firms right up during cooking and won’t slide out.
Wait a minute! Doesn’t that skin contain a lot of fat? It does. But I figure that the holidays are one time of the year you can splurge a little.